Extra Crispy Southern Buttermilk Fried Chicken | Comfort Food | Chef Alden B

The ins and outs of how I make the crispiest yet juicy fried chicken.
00:00 Intro
00:19 Marinate Chicken
01:56 Batter Ingredients
02:37 Coat Chicken In Batter
03:06 Rest Chicken
03:27 Double Fry
04:24 Finished Results

[calebdoan]

Quick extra tip: when coating your chicken pack in and squeeze the flour on to it to give it a better crust after its coated and packed tight enough for your liking shake off any excess flour, this ensures that the loose flour doesn't get into your oil and burn and makes sure your chicken is coated with nice packed in flour giving it a nice crispy outside while trapping more juices inside

I loved this recipe. Amazing job, I look forward to more content!

[Maple]

“If ya ain’t sneezin’, it ain’t seasoned.” ❤😂

[carolynbeldin]

You are fabulous and you take me back home…good memories. Just sneezing love the rest soul choices great. Double crunch plated goodness to the bone ⚔️🦋💙🦋⚔️

[kkmccallum]

I love it! But did he say add parsley to make double fried chicken healthy 😂😂😂

[strigoviro]

This recipe ROCKS! Thank you! It was delicious.

[dontmindme]

Your recipes and ideas are so helpful for when I'm in the kitchen, cheers man!

[Pruflas-Watts]

This simply impeccable. The perfect fried chicken. Thank you!

[alexnunez]

Love your presentation/delivery 👏🏽👏🏽👏🏽👏🏽

[CodyShipley]

Greatt stuff, man. Ima shreveport native and ya videos keep me droolin

[amandajacobs]

Omgg jus made this w/ chicken breast instead but omgg sooo tasty, crispy & juicy🤤😋 & Yupp I also double fried it🥰 thx for sharing ur recipes🤗

[SorbetthekindUbuyinandhandsto]

Have you ever tried the recipe they used to put on the back of the Heinz 57 steak sauce bottle for grilled chicken legs? It's a basting sauce that is zesty & spicy & sweet & smoky.
It was about 1/2 cup of Heinz 57 steak sauce, and 3 Tablespoons of Jalapeño Tabasco sauce (green), and about 1/3 cup of honey mixed well together, but wait until chicken on bone is close to being done before basting, because the sugars will burn. It will still kinda burn, but it is still delicious.

Could you make a video of this recipe, on your grill?

[lostdongle]

Bro, I love your videos. Keep it up.

[pretty]

Wish i would've viewed you this past Sabado!👏👏👏👏

[SHWTY]

Bro you just changed my life 😇🥰😛love you

[thevirginanbrotherhood]

Just a little forewarning…waiting for the chicken to sit before the first fry feels like an eternity.

[worldbfreeu]

Yeah, that chicken is 'pressure' for sure. Keep cooking my man, keep cooking.

[bartoszbaranowski]

Those cook times are subjective. Granted, I did one by one, with digital thermometer. Winglets max out at 3.5m, drums ~5m. Essentially if lets say temp is 170C, it will drop to around 160ish. Once its start to rise and is around 170 again, its good to go.

[toneycosmos]

Pro tip: potato startch > corn starch

[Docfly]

How can one air-fry this instead?...Thanks

[carmelitajones]

Chef, you recorded your wall and closet for more than 1/2 the video but at least we heard you.